Chicken Broth & Turkey Noodles
.
Yield
6 servingsPrep
10 minCook
8 minReady
31 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
sesame oil
prefer hot and divided |
|
| 1 | pound |
turkey
93%-lean and ground |
|
| 1 | bunch |
scallions, spring or green onions
sliced, divided |
*
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1 | tablespoon |
ginger
freshly minced |
|
| 4 | cups |
chicken broth
low salt |
|
| ¾ | cup |
water
|
|
| 3 | cups |
bok choy
thinly sliced |
*
|
| 8 | ounces |
noodles
whole wheat or buckwheat |
|
| 3 | tablespoons |
soy sauce, sodium reduced
|
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | each |
cucumbers
sliced into matchsticks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
sesame oil
prefer hot and divided |
|
| 453.6 | g |
turkey
93%-lean and ground |
|
| 1 | bunch |
scallions, spring or green onions
sliced, divided |
*
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 15 | ml |
ginger
freshly minced |
|
| 946 | ml |
chicken broth
low salt |
|
| 177 | ml |
water
|
|
| 7.1E+2 | ml |
bok choy
thinly sliced |
*
|
| 231.2 | ml/g |
noodles
whole wheat or buckwheat |
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
rice vinegar
|
|
| 1 | each |
cucumbers
sliced into matchsticks |
|
Directions
Heat 1 tablespoon oil in a large saucepan over medium heat.
Stir in ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring often and breaking up the turkey, until no longer pink, 4 to 6 minutes.
Transfer to a plate.
Stir in broth, water, bok choy, noodles, soy sauce, vinegar and the remaining ½ tablespoon oil to the pan.
Bring to a boil over medium-high.
Cook, stirring frequently, until the noodles are tender, about 4 minutes.
Bring the turkey mixture back to the pan and mix to blend.
Top with the reserved 2 tablespoons scallions and cucumber.
Serve warm.
